Ingredients:
tumeric - 1/2 tspn.
cumin powder or seeds - 1/2 tspn.
mustard seeds - 1/2 tspn.
fenugreek seeds - 1/4 tspn.
Coriander 1 tsp
black pepper ½ tsp
dried birds eye chillies 4 – 7 to taste
cardamon - 4
curry powder or paste - 2 tspns.
curry leaves - 6
1 tomato - chopped
water or chicken stock - if needed
green coriander - for garnish
coconut milk is optional but tastes nice

Directions:
Chop chicken to bite size pieces, set aside.
In a medium size pot, heat up olive oil,
add onions, seeds, coriander, black pepper dried chillies and curry leaves.
Stir and cook for a minute, then add the minced garlic
together with tumeric and curry powder/paste.
Stir and cook for a minute. Lastly add chicken and salt.
Stir and cover. Reduce heat to medium.
Stir every 10 minutes or so. After 15 minutes add tomato.
If the chicken sticks to the pan,
add a little water or stock.
Chicken should be done in 40 minutes.
Garnish with chopped green coriander. Serve with rice

Ingredients:
• lb Diced Chicken
• 4 Cloves garlic - Crushed
• 2 Tablespoons Thai Green Curry Paste
• 1 Tablespoon Shrimp paste
• 2 Tablespoons Fish Sauce
• 2 Inches Grated Galingal or Root Ginger
• 1 Onion finely chopped
• 12 Whole Birds eye chillies - stalks removed
• 12 Whole Basil Leaves
• 1 Fresh stalk Lemon Grass
• Juice of 1 Lime
• 1 Can Coconut Milk
• 5 Tablespoons Groundnut oil


Directions:
Stir fry the onion in the oil on a medium heat until translucent. Add the Garlic, Galingale (or Ginger), Shrimp and curry paste, fry for 2 minutes on medium heat. Add the chicken and seal well on all sides. Add the coconut milk, whole chillies, whole basil leaves, lemon grass stalk, fish sauce. Simmer for 20 minutes or until the chicken is cooked. add the lime juice and serve

Ingredients:
500 g beef round, cubed
1/4 c vinegar
10 peppercorns, crushed
1 ts salt
2 cl garlic, crushed
1/4 c oil
1 c onion, sliced
1/2 c tomato sauce
2 c boiling water
1 c red or green pepper, strips
1 bay leaf
1 dash of hot sauce
1/3 c liver spread


Directions:
Marinate beef in mixture of vinegar, peppercorn, salt and crushed
garlic for 1 1/2 - 2 hours. Fry pieces of beef in cooking oil. Add
onions and sauté until tender. Pour in tomato sauce and boiling
water. Add the green pepper, bay leaf and hot sauce as desired. Cover
and simmer until meat is tender. Blend in liver spread. Cook 5
minutes more.

Ingredients:
• ¼ kilo pork with fat (cut into very small pieces)
• 3 tablespoons oil
• 1 1/2 cup water
• 2 medium size Ampalaya (cut into 8 pieces each)
• 2 medium size eggplants (cut into 8 pieces each)
• 6 pieces okra (halved)
• 6 pieces tomatoes (quartered)
• 1 small garlic head (minced)
• 2 small onions (diced)
• 1 small ginger (sliced) optional
• 4 tablespoons bagoong isda
• Pinch of pepper


Directions:
1. In a pan, cook pork until lightly crispy, set aside
2. Saute garlic, onion, tomatoes, and ginger in the porkfat and mix in pork.
3. In a casserole, boil water with bagoong.
4. Add in the pork and spices.
5. Add all the vegetables and cook.
6. Serve hot.

Ingredients:
• ½ kilo pork tenderloin (cut into chunk cubes)
• ¼ kilo pork liver (cut into cubes)
• 1 big red bell pepper (diced)
• 1 big green bell pepper (diced)
• 3 big potatoes (peeled, diced and deep fried)
• 1½-cup chickpeas
• ½ -cup raisins
• ½ teaspoon paprika
• 1 cup stock or water
• Pinch of salt and pepper
• 3 tablespoons oil
• 1 small head of garlic (crushed)
• 1 medium size onion (diced)
• 2 big tomatoes (diced)
• ½ cup grated cheese



Directions:
1. In a casserole, heat cooking oil
2. Saute garlic, onion, and tomatoes.
3. Add in pork chunks, pork liver, bellpepper, paprika and stock.
4. Simmer until pork is tender.
5. Add in potatoes, chickpeas, and raisins.
6. Season to taste.
7. Finish grated cheese.
8. Serve hot

Ingredients:
• 1 kilo beef sirloin (cut into chunk cubes)
• ½-cup pork fat (julienne)
• 6 medium potatoes (quartered)
• 4 onions (quartered)
• 1-cup beef stock
• 2 bay leaves
• 2 pieces red bell pepper (quartered)
• ½ -cup vinegar
• 1-cup tomato puree
• Pinch of salt & pepper
• 2 tablespoons olive oil


Directions:
1. Make an incision on each beef chunks and insert porkfat.
2. In a casserole, place beef, bay leaves, vinegar,tomato puree, salt & pepper and beef stock.
3. In medium heat, allow simmering until beef istender.
4. Add in potatoes, onions, and bell pepper.
5. When potatoes are fork-soft and sauce has thicken,stir in olive oil.

Description:
Peanut Soup my favourite

Ingredients:
2.2 lbs oxtails, or pork/beef cut into small chunks
egg plant, cut into pieces (about 1 1/2 cup)
3/4 cup peanut butter
1 cup beef broth (or chicken broth)
1 1/2 cup string beans cut into 2" lengths
1 cup bok choy (pechay) or kangkong leaves
salt to taste
shrimp paste (bagoong) - sauteed
and the the way I cook it....
Mama Sita's Kare-Kare Mix - Just Add Peanut Butter! Which is available at most Asian food stores

Directions:
Cut the oxtail into serving pieces, boil until tender, leaving about 4 cups of broth. Skim off fat from the broth. Set aside meat. Dissolve Mama Sita's Pang Kare-Kare mix and peanut butter in about a cup of the broth. Let boil the remaining broth. Add eggplant and long beans into the boiling broth until almost cooked. Stir in meat and sauce mixture. Add bok choy. Salt to taste.

Serve with a side dish of bagoong and rice.

Description:
Fish Dish

Ingredients:
• 6 pieces Tilapia fish (cleaned and scaled)
• 4 cloves garlic (crushed)
• 1 medium red onion (cut into eight)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 small ginger (sliced)
• 1 big eggplant (cut into eight)
• 1/2 cup squash (sliced)
• 1 medium ampalaya - bitter gourd - (cut into eight)
• Salt to taste
• 2 cups coconut milk
• 1 cup vinegar


Directions:
1. In a casserole, arrange fish and spices.
2. Pour in vinegar and coconut milk.
3. Boil for five minutes.
4. Add squash and eggplant and cook until almost done.
5. Add onions, red and green peppers and ampalaya (bitter gourd).
6. Season with salt.
7. Cook until vegetables are done.
8. Serve hot with steamed rice.

Description:
Traditional Filipino noodle dish

Ingredients:
1 cup chicken broth or vegetable broth 1/4 cup vegetable oil 2tbl soy sauce 1 sm cabbage, shredded 1 clv garlic, minced 2 med carrots, julienne into 2 inch long sticks 2 med ribs of celery, julienne into 2 inch long sticks 4 oz rice sticks
Additional: soy sauce

Directions:
• In a separate pan of hot water soak the rice sticks until soft, then cut with scissors into lengths 4-6 inches long.
• In a skillet, using medium heat, saute onions in the vegetable oil.
• Add garlic. Add cabbage, carrots and celery and stir together.
• Gradually add broth and soy sauce while cooking and stirring.
• Cook until the vegetables are just tender ; the liquids should be almost all absorbed.
• Add drained rice sticks to the vegetables, mix together and cook until heated through (about 1-2 minutes).
• Serve and season to taste with additional soy sauce and sweet & sour sauce

Description:




Ingredients:
2 tsp Cooking oil
4 x Cloves garlic, crushed
1 tsp Ginger, cut in strips
1/2 cup Onion, chopped
1 kg Stewing chicken, cut into serving pcs
1 tbl Patis
10 cup Rice water
1 sm Green papaya, sliced 1/3" thick
1 cup Pepper leaves
1 tsp Salt


Directions:
• 1. Fry the garlic in hot cooking oil until brown. Add ginger and chopped onions. Cook until soft.
• 2. Drop in chicken. Season with patis (fish sauce). Cover and simmer for 5min.
• 3. Add the rice water, simmer until chicken is tender.
• 4. Add sliced papaya and cook until papaya is tender.
• 5. Just before removing from the fire, season with salt and vetsin. Add pepper leaves.
• Serve hot, with steamed rice.

Ingredients:
1/2 pound lean beef, ground
1/2 pound shrimp, finely chopped
1/3 cup singcamas or water chestnuts, chopped
4 pieces dried mushrooms, soaked, then chopped
1/2 cup spring or green onion, cut very finely
1 teaspoon salt
1/4 teaspoon pepper
1 egg
1 teaspoon soy sauce
30-35 pieces lumpia or egg roll wrapper


Directions:
In bowl, combine first five ingredients. Season with salt and pepper. Blend in egg and soy sauce. Beat mixture thoroughly.
Open wrapper. At one end of wrapper, spoon about 2 tablespoons of beef mixture and roll tightly. Brush end of wrapper with water to seal.
Deep fat-fry until browned. Cut rolls into 2-inch pieces.
Serve hot with sweet and sour sauce.

Description:
The Classic Filipino Meal

Ingredients:
1 cup vinegar
1 head of garlic, crushed
1/2 teaspoon black pepper
1 bay leaf (optional)
2 tablespoons of rock salt
1 to 4 tablespoons soy sauce to taste
1 onion
2 tablespoons brown sugar
1 chicken cut up
1 pound of pork, cut into 1-by-2-inch pieces
Small slice of pork liver, cut into 1-by-2-inch pieces
1 1/2 to 2 cups water
Cooking oil for frying


Directions:
In saucepan, combine vinegar, garlic, pepper, bay leaf, rock salt and soy sauce. Put in chicken, pork and liver. Stir and let soak for 20-30 minutes. Add water and simmer uncovered until tender. Strain sauce from solid ingredients and set aside.
Chop liver finely. Combine with sauce. Set aside. Brown onion, chicken and pork in cooking oil. Return sauce with liver to saucepan, along with onion, chicken and pork. Add sugar.
Cover and simmer until sauce thickens.

Ingredients:
1/4 cup onions, sliced
1/4 cup tomatoes, chopped
1/2 package of tamarind seasoning or 10 pieces of tamarind (camias)
6 cups rice water
1 kilo pork cut into bite size peices
1 teaspoon salt
2 cups Kangkong leaves and tender stalks
or you can cheat instead of using fresh tamarind or tamarind seasoning by using a sinigang tamarind soup mix which you can get from most asian food stores


Directions:
Saute onions and tomatoes. Add tamarind and cook until tender and mushy or alternatively you can add the packet mix and not wait until it's tender and mushy. Add water and bring to boil.
When boiling, drop pork in. Season with salt. Add Kangkong and cook for two minutes.